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  • 4 large Egg yolks

  • ½ cup, divided C&H® Baker’s Sugar
  • ¼ teaspoon Salt 
  • 1 cup Heavy whipping cream
  • 8 ounces Mascarpone cheese, at room temperature
  • ½ teaspoon Pure vanilla extract
  • 2 cups Espresso coffee
  • 2 tablespoons Rum (optional)
  • 24 pieces ladyfingers
  • ¼ cup Cocoa powder

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Prep Time: 25 minutes / Chill Time: at least 4 hours or overnight / Yields: 8 servings
Step 1 

In a large heatproof bowl, combine egg yolks, ¼-cup sugar, and salt. Set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar dissolves and the egg yolks turn to a light-pale yellow color. About 5-6 minutes. Remove from heat and set aside. Allow the mixture to cool. Stir occasionally.

Step 2

In a large bowl, beat the cream and the rest of the sugar (1/4 cup) until soft peaks form. Add vanilla and mascarpone cheese and continue beating at medium speed until medium peaks form.

Step 3

Fold the mascarpone mixture with the cool egg yolk mixture until combined and smooth.

Step 4

Mix espresso with rum. 

Step 5

Assemble the tiramisu. Dip ladyfingers, one at a time in the coffee mixture. Arrange in a single layer at the bottom of a 9x9 square pan. Spread half of the mascarpone cream on top. Dust half of the cocoa powder over it. Repeat process for a second layer of ladyfingers, cream and cocoa.

Step 6 

Refrigerate for at least 4 hours or overnight.

Additional Tips

Prepare individual tiramisus in 10 oz. soufflé dishes. Decorate the top with a piping tip for a creative touch.

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